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A deeply flavorful and creamy risotto that utilizes every part of the mushroom. By making a custom stock from the stems and browning the caps extensively, this dish achieves an intense umami profile complemented by the sweetness of cognac and the sharpness of pecorino cheese.
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Make a mushroom stock by browning stems and vegetables, then simmering for 2 hours. → Sauté thick-sliced mushroom caps until deeply browned and caramelized. → Add shallots, garlic, and rice to the pan, toast slightly, and deglaze with cognac. → Slowly add stock to the rice while stirring until it reaches an al dente texture. → Turn off heat and finish with butter, grated cheese, and fresh chives.
Make a mushroom stock by browning stems and vegetables, then simmering for 2 hours. → Sauté thick-sliced mushroom caps until deeply browned and caramelized. → Add shallots, garlic, and rice to the pan, toast slightly, and deglaze with cognac. → Slowly add stock to the rice while stirring until it reaches an al dente texture. → Turn off heat and finish with butter, grated cheese, and fresh chives.
A deeply flavorful and creamy risotto that utilizes every part of the mushroom. By making a custom stock from the stems and browning the caps extensively, this dish achieves an intense umami profile complemented by the sweetness of cognac and the sharpness of pecorino cheese.
Separate the stems from all the mushrooms. Set the caps aside and use the stems as the base for the stock.
Heat olive oil in a pot and fry the mushroom stems for about 10 minutes until they are thoroughly browned and the water has evaporated.
Roughly chop the onion, carrots, celery, and a few cloves of garlic. Add them to the pot with the stems and sauté until they start to color.
Cover the vegetables with water, add two bay leaves, and simmer for at least two hours to extract the flavors.
Strain the stock through a fine-mesh sieve, pressing firmly on the solids to extract every drop of liquid. Season the resulting liquid with salt or MSG.
Do not throw away mushroom stems; they contain concentrated flavor perfect for stock.
Mushrooms shrink to about a quarter of their size, so cut them much larger than you expect.
Stirring the risotto constantly is essential to release the starch from the rice, creating the signature creamy texture.
If you run out of mushroom stock during the cooking process, finishing with plain water is perfectly acceptable.
The rice should be 'al dente'—slightly firm to the bite—as it will continue to soften from residual heat.
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